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FOOD
May 9, 2013
Makes about 18 4-inch Lovecakes 2 large eggs, separated 1 cup buttermilk 2 tablespoons melted    butter 1 cup cake flour 1 tablespoon sugar 1/2 teaspoon baking    powder 1/2 teaspoon baking    soda 1/4 teaspoon salt Vegetable oil 1. Whisk the egg yolks into the buttermilk in a medium mixing bowl. Whisk in the butter. Put the flour, sugar, baking powder, baking soda, and salt into a sieve and sift into the buttermilk.
FOOD
May 9, 2013
Makes 16 to 20 servings 4 cups flour 2 cups sugar 1/2 pound (2 sticks) butter, room temperature,    cut into cubes 2 cups boiling water 1 tablespoon baking soda 1 cup molasses 1. Preheat oven to 350 degrees and grease the bottom of a 9-by-13-inch baking pan. 2. Combine flour, sugar, and butter into crumbs in a large bowl, using two knives, a pastry blender, or your fingers. Reserve one cup of crumbs for the topping. 3. In a separate large bowl, add the baking soda and molasses to the boiling water.
FOOD
April 11, 2013
Makes about 18 cookies 3/4 cup schmaltz, well chilled or frozen 1/2 cup granulated sugar 1/2 cup packed brown sugar 1 large egg 1 teaspoon pure vanilla extract 1½ teaspoons cinnamon 1 teaspoon kosher salt 11/2 cups all-purpose flour 1 teaspoon baking powder 2 cups old-fashioned oats (not quick-cooking) 2/3 cup dried cherries 1. Preheat the oven to 350°F. 2. Cut the schmaltz into chunks and put it, along with both sugars, into the bowl of a standing mixer fitted with a paddle.
NEWS
May 17, 2012
8-ounce tub of oysters, chopped, with juice 1 pint clam juice 2 tablespoons butter 2 tablespoons flour 2 cups milk 1 teaspoon salt 1/8 teaspoon black pepper 1. Add oysters to 1 pint of clam juice and bring to a boil. 2. Make white sauce: In a saucepan, melt the butter over a medium flame and stir in the flour. When it starts to bubble, take the pan from the fire and slowly stir in 1 cup of milk, letting the flour absorb the liquid. Put the pan back over the heat and just as slowly add 1 cup more of milk, never ceasing the stirring.
FOOD
May 2, 2013
Makes 6 servings 2 pounds beef          chuck, cut into    1/2-inch cubes 1 tablespoon             cumin 1 tablespoon             coriander 2 teaspoon chili          powder 1 teaspoon             cinnamon 4 tablespoons          olive oil 1 large yellow          onion, diced 2 carrots, large          dice ...
FOOD
November 23, 2011 | By Noelle Carter, Los Angeles Times
A reader lamented that she had never been able to find a vegetable soup that comes close to Coral Tree Cafe's in Southern California . "I know they must have a secret ingredient in there that gives it that extra something special! With fall here, I would love to make this soup at home," wrote the reader. Coral Tree Cafe was happy to share its vegetable soup recipe, which we've adapted below. Enjoy!   Coral Tree Cafe Vegetable Soup Makes 8 to 10 servings 2 tablespoons oil 2 cups diced carrots 2 cups diced onions 1/2 cup diced red bell pepper 1 1/2 teaspoons chopped fresh thyme 3/4 cup pearl barley 1 quart vegetable broth 1 1/2 cups prepared marinara sauce 2 cups quartered mushrooms 2 cups diced zucchini Salt and pepper 1. Heat a medium, heavy-bottom pot over medium heat until hot. Add the oil, then add the carrots, onions, bell pepper, thyme, and barley.
NEWS
March 29, 2012
2 pounds baby or fingerling potatoes ¼ cup plus 3 tablespoons extra virgin olive oil, plus more as needed 3 garlic cloves, peeled and halved Grated zest of 2 lemons 3 tablespoons fresh lemon juice 2 tablespoons chopped fresh flat-leaf parsley leaves 1 tablespoon chopped fresh thyme ½ teaspoon kosher salt ½ teaspoon freshly ground black pepper   1. Put the potatoes in an 8-quart pot with...
FOOD
October 21, 2004 | By Annette Gooch FOR THE INQUIRER
Cooler temperatures, a crisp edge to the air, and changing colors in the landscape all say, "Autumn's here. " Appetites lean toward more substantial dishes, including warming soups, to fortify us for the winter months ahead. The autumn soup recipes that follow use the late season's bounty and the abundance of cool-weather crops during fall harvest. A homemade vegetable broth gives these meatless soups excellent flavor and body. If necessary, however, they can be made with store-bought broth or water.
FOOD
November 6, 2002 | By Marilynn Marter INQUIRER FOOD WRITER
Fast-food customers have been deluged with new menu items promising better value and, in some cases, fewer calories and less fat. So that you won't have to try a dozen things just to find one or two winners, we did the sampling for you. Here are our recommendations for the best-tasting new fast foods. Many are virtuous, but we've also included a few splurges along with ways to minimize the damage to your waistline. Controlling some condiments - or omitting them altogether - expands your options if you want to eat lean.
FOOD
September 22, 2011 | By Linda Gassenheimer, McClatchy-Tribune News Service
You can whip up a quick Southwestern dinner without all the fat found in tacos and burritos by making quesadillas. Though quesadillas usually are served as an appetizer, these are large and filling enough for supper. Jicama, a root vegetable with a thin brown skin and white crunchy flesh, can be served raw or cooked; both ways retain its crisp water chestnut-like texture. If jicama is hard to find, sub a green salad in the meal.   Quick Quesadillas Makes 2 servings 1 teaspoon minced garlic 2 tablespoons diced red onion 1/2 cup drained, sliced  canned pimento 1/2 cup rinsed and drained canned pinto beans Salt and freshly ground black pepper 4 8-inch flour tortillas 1/2 cup diced low-fat ham 1/2 cup shredded Monterey Jack cheese 1. Puree garlic, onion, pimento, and beans in a food processor.
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